A Healthy Journey: Fiona Goes to the Greek Islands

Here's a simple summer dish for "Green Peppers Stuffed With Feta," (Piperies Gemistes me Feta) that goes well with some fresh country bread and a nice chilled white wine.

Ingredients
8 green peppers
1/2 pound feta
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil

Wash and dry the peppers. Cut them at the stems carefully, and keep the stems on the side. Then carefully scrape out all of the seeds.

Mash together the feta, oregano, cayenne and olive oil until smooth. Then stuff the peppers so that they are each 2/3 full with the cheese mixture.

Preheat the oven to 400F (about 200C). Place the stem ends back onto the peppers, lay each pepper side by side in a lightly oiled shallow baking dish, and bake for about 15-20 minutes, until the peppers are soft and the cheese melted. (The Greeks generally don't like hot food, but this dish should be served very warm so that you can enjoy the delicious, melted feta!)

Makes 4-6 servings



Reprinted by Permission. Originally published online.